Our vineyard selection for the Sonoma County Cabernet Sauvignon is sourced from select vineyards throughout the county. We have focused on vineyards from the Dry Creek Valley, Alexander Valley, Sonoma Valley and Knights Valley AVAs where the growing season temperatures are warmer than the appellations closer to the coast. The hillside aspects are influeneced by the Pacific Ocean resulting in cooler coastal nights, but warm to moderate daytime temperatures which is the climate where cabernet sauvignon thrives.
HOW IT’S MADE
100% destemmed followed by 3-day cold soak. Specific commercial yeasts are selected by winemaker, then fermentation commenses at high temperatures with gentle pumpovers twice daily during peak fermentation. It was then pressed and transferred to barrel where malolactic fermentation occurred naturally. 8 months in 25% new French oak barrels.
TASTING NOTES
Our Sonoma County Cabernet Sauvignon is deep, purple-ruby in color with aromas of toffee, dried cranberry, and chocolate covered raspberries with hints of soft hazelnut and baking spices. A juicy entry on the mouth delivers plush, fine tannins with a velvety texture. This approachable, medium-bodied cabernet has full, yet silky flavors of lush milk chocolate, strawberry and raspberry crumble with graham cracker. A finale of round tannins leads to a dry, smooth finish.
